Eggplant Crab Cake Andrea
Ingredients:
2 lb. Louisiana crab meat
2 Whole Eggplant
1 White Onion, chopped
2 oz. Garlic, chopped
6 Celery Sticks
1 medium size Leek, chopped
3 ounces White Wine
1 Tbsp. Thyme
- 1 Tbsp. Marjoram
- 1 cup Breadcrumbs
- 1/2 cup Parmesan Cheese
- 1 Tbsp. Olive Oil
- 1 tsp. Peperoncino (red pepper flakes)
Directions:
- Preheat oven to 400°.
- Cut the eggplant in half, lengthwise. Salt the eggplant and layer in a baking pan.
- Put in the oven for 30 minutes with one cup of water. Remove the eggplant as it becomes tender.
- Heat a skillet on top of the stove and add the onion and garlic. Sauté them until golden brown in color. Add the celery, leeks, herbs, and white wine and mix well.
- With a spoon remove the meat from the eggplant and mix well with other ingredients in a food processor.
- In another skillet add a touch of olive oil, crab meat, and a touch of white wine and bring to a boil.
- Add the mixture, salt and pepper to taste and peperoncino (red pepper flakes). Mix well. Let cool.
- Add the breadcrumbs, Parmesan cheese and roll like a patty (about 4 ounces each). Add a touch of breadcrumbs to both sides.
- Heat 1 ounce of olive oil in a skillet and sautée the patties on both sides until golden brown.
- Serve on a plate topped with the remaining crab meat. Add 2 ounces of meuniere sauce and a sprig of green scallion.
Courtesy of Chef Andrea Apuzzo at Andrea's Restaurant.
